It’s time to rethink the cocktail. One thing’s for sure. Our decades of family history on the Cedar Creek Orchard has taught us a thing or two about apples. We know apples, apple juice, and apple cider. But what’s life without a little variety, creativity and spice? The Cedar Creek team got together to discover new ways to enjoy our delicious alcoholic and non-alcoholic cider, mixed with some great pairings and taking inspiration from some traditional fan favourites of the cocktail world. Next time you’re planning for the arrival of a few guests or have some time to muck around...
We were delighted to have the team from ABC Landline visit us and create the feature on the evolution of farming practices in orchards, and the advent of tourism for cideries. As we grow Cedar Creek Cider into the venue and product we are envisioning, we want to bring our supportive and valued customers along for the journey. Watch Cedar Creek on Landline here. It was published 18 October 2020. There's also a snippet on Facebook here.
So, food for thought: apples have been around for a while. We’re talking fifty, sixty million years, and from the get-go, they managed fairly well on their own: reproducing and flourishing, centuries before the first humans wandered onto the scene. When that lucky caveperson - whoever they were - bit into an apple for the first time, you’d think they’d have hit the prehistoric jackpot because, as we all know, apples are pretty great.
I sat at my desk, coffee by my elbow. As Nathan muttered away to himself about case deliveries and canning costs, I wracked my brain for dinner recipe ideas. I had promised to cook: everyone at home was (somehow) busier than I, and in all honesty, cooking has become somewhat of a hobby for me, as opposed to a chore.